Mustard Apricot Glazed Pork Tenderloin with Parmesan Potatoes and Green Beans

This pork tenderloin recipe is all about bold, balanced flavors. A luscious sauce made with Dijon mustard, apricot jam and chicken stock coats the tender meat, while crispy Parmesan potatoes and roasted green beans complete the plate. It’s a restaurant-quality dinner you can easily make at home.

The secret to this dish lies in the combination of sweet and savory. The apricot jam adds a fruity sweetness that mellows the sharpness of the mustard, creating a glaze that caramelizes beautifully. Paired with the nutty Parmesan potatoes and fresh green beans, every bite is a delight.

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Ingredients

10 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Adjust racks to middle and top positions. Wash and dry produce. Slice potatoes into ¼-inch-thick rounds. Pat pork tenderloin dry with paper towels and season all over with half the Fry Seasoning, salt and pepper.
2. Lightly oil a baking sheet. In a large bowl, toss potatoes with 2 tablespoons oil (¼ cup for 4 servings), remaining Fry Seasoning and generous pinches of salt and pepper until evenly coated. Arrange potatoes on the prepared sheet in small clusters (about 6 slightly overlapping slices each). Roast on middle rack for 10 minutes.
3. Meanwhile, toss green beans on a second baking sheet with a drizzle of oil, salt and pepper; push to one side. Heat a drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Sear pork, turning occasionally, until browned all over, 4-8 minutes. Turn off heat. Transfer pork to the empty side of the sheet with green beans.
4. After potatoes have roasted 10 minutes, remove sheet from oven. Sprinkle each potato cluster with Parmesan cheese. Return to middle rack. Place sheet with green beans and pork on top rack. Roast until cheese is lightly browned, potatoes and green beans are tender and pork is cooked through (internal temperature 145°F), 10-12 minutes.
5. Meanwhile, wipe out the pan used for pork and return to medium-high heat. Add ¼ cup water (⅓ cup for 4 servings), apricot jam, Dijon mustard and chicken stock concentrate. Whisk to combine. Bring to a simmer and cook until thickened, 2-4 minutes. Turn off heat. Stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper.
6. Let pork rest 5 minutes after roasting, then slice crosswise. Divide pork, Parmesan potatoes and green beans among plates. Spoon mustard apricot sauce over pork and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can be substituted, but adjust cooking time as needed. The internal temperature should reach 145°F.

What can I use instead of apricot jam?

Peach jam, orange marmalade or honey would work well as substitutes.

Can I make this dish ahead of time?

The sauce can be made ahead and reheated. The pork and potatoes are best served fresh, but leftovers can be stored in the fridge for up to 3 days.